Baker&#39;s oven.



0.11. R. 1051111..- BAKBRS OVEN.

APPLIUATION FILED NOV.1, 1909.

Patented Apr. 19, 1910.

C. H. R. JOERN.

BAKERS OVEN. PPLIoATIon FILED Nov.1, 1909.

PatentedA Apr. 19, 1910.

. 3 SHEETS-SHEET 2.

[mil

Joer

lzys'.

ll/fz'nesses: A

o. H, R. JOBRN. BAKERS OVEN.

APPLICATION FILED NOV. 1, 1909.

UNITED STATES PATENT OFFIE.

CHARLES H. R. JOERN, 0F ST. LOUIS, MISSOURI.

BAKERS OVEN.

To all 'whom it may concern: y

Be it known that I, CHARLES H. R. JonRN, a citizen of the United States,and a resident of the city of St. Louis and State of Missouri, haveinvented a certain new and useful Improvement in Bakers Ovens, of whichthe following is a specification.

This invention relates to bakers ovens and more particularly to ovenswhich are constructed of brickwork or other masonry.

It has for its principal objects to secure a perfect regulation oftemperature, and to attain certain advantages hereinafter' more fullyappearing.

The invention consists in the parts and in the arrangements andcombinations of parts hereinafter described and claimed.

In the accompanying drawings which form part of this specification andwherein like symbols refer to like parts wherever they occur, Figure 1is a longitudinal section through a bakers oven embodying my invention;Fig. 2 is a horizontal section, on a reduced scale, through thecombustion chamber and lower heating Hues of the oven, on the line 2 2of Fig. 1; Fig. 3 isahorizontal section through the upper heating Hues,on the line 3 3 of Fig. 1; Fig. 4 is a horizontal section through theair chamber which is located under the hearth, on the line 4 4 of Fig.1; Fig. 5 is a transverse vertical section on the line 5 5 of Fig. 1;and Fig. G is an enlarged fragmentary section illustrating thedoor-mechanism at the inlet end of the air chamber.

The oven may be constructed of brickwork or any other suitable masonrywhich is usually employed for such purposes. The oven shown is of thepeel type and the baking chamber 1 is arranged at an incline or downwardpitch from the rear to the mout-h thereof. The vhearth and walls of thebaking chamber are constructed of brickwork; and the sides or top may belined with tiles or the like, if desirable. The furnace 2 and combustionchamber 3 are located at the rear of the oven; and extending forwardlytherefrom, are heating'fiues 4 which are connected at their front endsby a cross Hue 5. The cross Hue 5 communicates with an uptake Hue 6which leads to a set of Hues 7 which extend longitudinally above thebaking chamber. As shown more clearly in Fig. 3 of the drawings, a pairof the Hues lead from the uptake Hue 6 to a cross Hue 8 which connectswith the return Hue. The return Hue Specification of Letters Patent.

Application led November 1, 1909.

Patented Apr. 19, 1910.

serial No. 525,685.

opens into a Hue 9 which leads to the stack or chimney 10. The opening11 between the return Hue and the Hue 9 which leads to the stack iscontrolled by a damper 12. The oven illustrated in the drawing isprovided with two separate furnaces and two separate sets of Hues.However, in some cases, a single furnace and arrangement of Hues will besufficient.

Located between the hearth 13 of the baking chamber 1 and the lowerheating Hues 4 and combustion chamber 3 is an air chamber comprising aseries of longitudinal Hues 14. These Hues are connected at their frontends by a cross Hue 15 which communicates with an uptake Hue 16. Theuptake Hue 1G communicates with the Hue 9 which leads to the stack orchimney 10 and it is controlled by a damper 17. The rear ends of theHues or passagew'ays 14 are connected by a cross Hue 18 whichcommunicates with an inlet opening 19 in the rear wall of the oventhrough passageways 20. In the inlet opening is fitted a frame 21 inwhich are hinged two doors 22, 23. These doors are spaced apart so as toprovide a dead-air space between them when closed; and for the purposeof insulation, the doors are lined with asbestos or other suitablematerial 24. The frame 21 is provided with flange portions 25 againstwhich the doors are adapted to close.

It is desirable to manipulate the two doors 22, 23 simultaneously and apreferable arrangement is to mount the doors upon rods or shafts 26which are provided at their ends with gears or pinions 27. The pinions27 mesh with an intermediate gear or pinion 2S as shown in Figs. 4 and6. The pinion 28 is mounted on a shaft 29 which is suitably journaled inthe rear wall of the oven and has a beveled gear 30 thereon. The beveledgear is located in a niche or pocket 31 and it meshes with a secondbeveled gear 32 which is mounted on a rod or shaft 33. This rod 33 isjournaled through the side wall of the oven and extends beyond the frontwall so that aV crank or manipulating device 34 may be provided thereonwithin convenient reach of an operator. By this arrangement the twodoors 22, 23, may be simultaneously opened and closed by rotating therod 33. As shown in Figs. 4 and 5 there are two separate air chambersbeneath the baking chamber but it is obvious that a single chamber or amultiplicity of chambers may be provided if so desired. So, too, it isobvious that, in some cases, the furnaces may be located at the front ofthe oven; and, also, that the inlet opening for the air chamber may belocated in the front wall.

The operation of the oven is as follows: -When it is desired to lire theoven, the dampers are operated to open communication between the upperheating flues and the flue or passageway which leads to the stack. Afterthe oven is fired, the draft is regulated by manipulating said dampersin the usual way. The doors at the inlet to the air chamber beingclose-d, said air chamber constitutes a dead-air space beneath thehearth; and the oven is operated in the ordinary manner. However, shouldit be desired to reduce the temperature, and in many case-s it isdesirable to do so quickly, it is only necessary to open the doors whichcontrol the entrance to the air chamber and open the dampers whichcontrol the passageway leading to the stack, whereupon outside air isdrawn in through the chamber beneath the hearth. As soon as the tempeature of the oven has been reduced to the proper degree, the doors areclosed and the chamber again becomes a dead-air space. In some cases,however, the doors may be left either fully or partially open.

In baking a quantity of goods of the same kind and condition, it isdesirable to have the rear portion of the oven at a lower temperaturethan the front portion for the reason that the goods which are lirstplaced in the baking chamber at the rear thereof are the last to beremoved. Therefore, unless the temperature can be cont-rolled andregulated as above set forth, the goods in the front portion of the ovenmight necessarily have to be removed before they are completely baked,or the goods in the rear portion of the chamber will be overbaked beforethey can be removed. So, too, some goods require a very hot and quickoven, whereas others require a lower temperature or slow oven; and insome cases, it is necessary that the temperature be quickly reduced forthe reason that the condition of the unbaked goods to be placed in theoven is such that delay would cause them to spoil.

Obviously, the hearth and walls of the baking chamber which areconstructed of brickwork or stone require considerable time to be heatedup to the proper degree and, also, that when once heated, considerabletime would be required to reduce the temperature unless specialprovisions were made for the purpose. I am aware that deadair spaceshave been provided under the hearths of ovens of this character, and,also, that attempts have been made to establish a circulation of coldair through the air chamber to reduce the temperature of the bakingchamber. However', the intake for the cold air has been located at apoint remote from the air chamber, and the air has been conductedthrough passageways in the side walls for a considerable distance beforeit enters the air chamber, with the result that the air has becomeheated before it enters the air chamber so that it has but little effectin reducing the temperature unless circulation is maintained for aconsiderable period. By my arrangement of taking the outside air directinto the chamber and arranging a direct series of lues, the desiredeffect is quickly accomplished. So, too, it is preferable to locate theintake at the rear of the oven in order to insure a reduction oftemperature at the rear portion of the baking chamber to a greaterdegree than at the front portion thereof. In some cases, however, theintake may be located in the front wall with satisfactory results.

Obviously, the device admits of considerable modification withoutdeparting from my invention. Therefore, 1 do not wish to be limited tothe specific construction and arrangement shown.

What I claim as my invention and desire to secure by Letters Patent is:

1. A bakers oven comprising a baking chamber, a furnace, heating l'lueslocated below the baking chamber and communicating with the furnace,heating flues located above the baking chamber, an uptake connecting theflues above and below the baking chamber, a flue connecting the heatingflues above the baking chamber with a stack, an air chamber between thebottom of the baking chamber and the heating flues thereunder, said airchamber having a direct inlet opening which communicates with theoutside air, and said air chamber also having a flue connection with thestack, and means for closing said chamber.

2. A bakers oven comprising a baking chamber, a furnace, heating fluesbelow the baking chamber, a flue connecting said heat ing flues with astack, an air chamber located between the bottom of the baking chamberand the heating fines thereunder, said air chamber having a direct inletopening which communicates with the outside air, and an outlet flueconnecting said chamber with the flue leading to the stack.

3. A bakers oven comprising a baking chamber whose hearth and walls arecon structed of masonry, a furnace, heating flues under the hearth ofsaid baking chamber, a flue connecting said heating iiues with a stack,an air chamber located between the hearth and the heating fluesthereunder, said air chamber having a direct inlet opening whichcommunicates with the outside air, and an outlet liuc connecting saidchamber with the flue leading to the stack.

et. A bakers oven comprising a baking chamber, a furnace, heating fluesunder said baking chamber, heating flues above said baking chamber, saidheating lues being connected with a stack, an air chamber locatedbetween the bottom of the baking chamber and the heating vfluesthereunder, said air chamber being connected with the stack, a damperfor controlling the communication between the air chamber and the stack,said air chamber having a direct inlet opening which communicates withthe outside air, and a controlling device for said inlet openingcomprising two doors which are spaced apart to provide a dead-air spacebetween them when they are closed.

5. A bakers oven comprising a baking` chamber', a furnace, heating iuesunder said baking chamber, an air chamber between the bottom of thebaking chamber and said heating tlues, said air chamber having a directinlet opening at its rear, which communicates with the outside air,means for making said air chamber a dead-air space, and means forestablishing a draft through said air chamber.

(5. A bakers oven comprising a baking chamber, a furnace, heating iiuesunder said baking chamber, two or more air chambers between the bottomof said baking chamber and said heating flues, said air chambers havingseparate direct inlet openings from the outside air at their rear ends,means for creating a draft through said air chambers, and means forcontrolling the inlet openings, said means comprising a pair of doors ineach of the inlet openings which are spaced apart so as to provide adead-air space between them when they are closed, and means forsimultaneously actuating the pair of doors in the 'respective inletopenings.

A bakers oven comprising a baking chamber, a furnace, heating fluesunder said baking chamber, an air chamber between the bottom of saidbaking chamber and said heating ues, said air chamber having a directinlet opening which communicates with the outside air, means forcreating a draft through said air chamber, and means for controlling theinlet opening, said means comprising two doors which are spaced apart soas to provide a dead air space between them when they are closed, saiddoors being hinged on transversely journaled rods having a gear on theirends, a shaft having a gear thereon which is located between the gearson said rods and meshes therewith, and means for rotating said lastmentioned rod.

8. A bakers oven comprising a baking chamber whose hearth and walls areconstructed of masonry, an air chamber under the hearth, said airchamber having a direct inlet opening at its rear which communicateswith the outside air, means for controlling said air inlet opening, andmeans for creating a draft through said air chamber. y

9. A bakers oven comprising a baking chamber whose hearth and walls areconstructed of masonry, an air chamber under the hearth, said airchamber having a direct inlet opening at its rear which communicateswith the outside air, means for creating a draft through said airchamber, and means for controlling said air inlet opening, saidcontrolling means comprising a pair of doors which are spaced apart soas to provide a dead-air space between them when they are closed, andmeans for simultaneously actuating said doors.

Signed at St. Louis, Missouri, this 27thl day of October, 1909.

CHARLES H. R. JOERN.

Witnesses:

Gr. A. PENNINGTON, J. B. MEGowN.

